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Mediterranean Garlic Steak


Serves 8

Tender beef marinated in garlic, lemon and rosemary. Serve with a salad, stuffed in pita bread or rolled in a lavash.

Per serve: 789.6kj (188.6cal); 7.49g total fat (2.74g saturated fat)


You’ll need

1kg rump steak (try to get this in one large piece from your butcher if you can)
8 garlic cloves, peeled and sliced
1 tbsp olive oil
3 rosemary stalks
Zest of 1 lemon (keep lemon, halve it and cook it with the steak)
1 red onion, sliced

Let’s go

Put steak and all the other ingredients except lemon juice into a zip lock bag and give it a skoosh around. Pop in the fridge for a couple of hours to develop the flavours (you could even do this before work). Remove from the fridge 30 minutes before cooking to allow meat to come up to room temperature.

Heat your barbeque, griddle or pan on a high heat and cook steak for 4 minutes on each side (add lemon at same time). Close the lid on the barbeque and cook for a further 4 minutes (if you are cooking inside on a pan, pop in a 180ºc oven)*. Rest meat in a warm place covered with foil for 5-10 minutes. Slice thinly, squeeze over lemon juice and serve however you like. For me, this is wonderful with Tabouli salad, pita bread, homemade chips, potato roesti… Just about anything!
*This is for rare. If you like your meat cooked a little more, add a couple of minutes (per side) for med-rare and a further couple of minutes for well done.

Why it’s good for you
All the flavour is in the aromatics, you really don’t need much oil and this is wonderful served with a salad or in a sandwich.
Per serve: 789.6kj (188.6cal); 7.49g total fat (2.74g saturated fat); 0.5g fibre


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